Monday, 22 February 2010

This Lemon Drizzle Cake comes courtesy of my new cookbook, The Hairy Biker’s Family Cookbook, mum's know best! This is the first cookbook I’ve bought in a good while and after watching the series that accompanies it I was sold. I love cookbooks that focus on great recipes’ that have been handed down through the generations and this book delivers exactly that. There are so many wonderful recipes that I want to try and what better way than to start off with this mouth-watering luscious Lemon Drizzle Cake. It’s one of those cakes that one slice is never enough. The sponge is so fluffy yet moist with its sweet tart flavour and finished off with a crunchy tangy sugar topping. If you love citrus cakes I recommend you try this recipe!

Preheat the oven to 180oC/fan 160oC/Gas 4. Line the base of a 900g (2lb) non-stick loaf tin with baking parchment and butter the tin well. Finely grate the zest of the lemons. Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting until the mixture is just combined and has a thick, smooth texture.

Spoon the cake batter into the prepared tin and level the surface. Bake for 35 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.

Turn the cake out onto a wire rack set about a tray or plate. Remove the baking parchment and gently turn the cake the right way up. Make about 50 deep holes in the top of the cake with a skewer.

Slowly and gradually, spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the sugar and lemon has crystallised. Serve the cake in thick slices with a nice cup of tea.

hi I have just mixed together the ingredients, didn't use unsalted butter, I used utterly butterly which doesn't contain that much salt, I am not using lemon rind as I don't like rind but I will definitely be adding lemon juice!

I thought you would normally use caster sugar for this cake?! I am using granulated normal sugar!ooh oven is nearly ready...

I am just about to put mine in the oven, I used utterly butterly, has a bit of salt in it, hopefully won't be that bad?! don't like lemon peel but I will definitely be adding lemon juice, Also, was just wondering, shouldn't be using caster sugar?! I used granulated as instructed!can't wait to try it... the oven is nearly hot enough!

Better late than never - me, not you!I found this recipe a few days ago and made it. Fantastic! I've written about it on my blog (post dated 28-10-10 headed "Jam for the Ladies") and have included a link to your blog. Hope you don't mind!

I just made this cake and it tasted absolutely amazing!! Instead of making it as a loaf i split it into two, making a sandwich cake. Will definitely use this recipe all the time now :) Thanks so much!!

Maria, thank you so much for the link. Your receipe worked perfectly. Hubby already had 2 slices and loves it. Very tart sugar/lemon syrup so may not put so much lemon in next time....oh yes, there will be another one and it will probably be tomorrow. Tracey x

hi there, just googled lemon drizzle cake and came across your page, definitely going to try it tomorrow, my next door neighbour has got a lemon tree thats absolutely laden and doesnt know what to do with them, would be rather un-neighbourly to let them go to waste dont you think!! one little question, if you grease your tin well, why do you have to put paper aswell? to me thats always the worst part of the job! looking forward to being a regular reader of your blog, best wishes from Mallorca xx

About Me

Hello and Welcome to The Goddess's Kitchen!
My name is Maria and reside in Surrey, UK. I'm a full time domestic goddess (thanks to my hard working hubby), wife and mother (I love my work). I'm also a nannie to my beautiful grandson called Ollie, who I just love to bits! My other babies are my 2 beautiful but spoilt kitties, Madison and Coco. My passion is cooking and baking and my kitchen is my sanctuary. I love being able to share my love and joy of food with my family, friends and fellow foodie bloggers. I confess to having a "slight" amazon addiction and love to browse and buy beautiful cookbooks and own over 200 cookbooks, a collection which grows regularly!